Aralia Shoot Jangajji (Pickle), Turn Off the Heat Before Adding Vinegar and Sugar to Lock in the Flavor

Steps

1. 1

   Trim the aralia shoots; for whole garlic, remove the stem ends and wash in cold water several times, then drain

2. 2

   In boiling water with 1T sea salt, first dip only the roots of the aralia shoots for 20 seconds, then fully submerge and blanch for 1 more minute; rinse in cold water

3. 3

   Add water 800ml and dark soy sauce 2 cups to a pot; once it comes to a boil, add the 3 sliced cheongyang chili peppers in a strainer and boil for 5 minutes

4. 4

   Turn off the heat and stir in vinegar 1 cup, sugar 1 cup, green plum extract 0.5 cups, and mirin 1 cup until the sugar dissolves

5. 5

   Place the aralia shoots and whole garlic in a dry, clean container and pour the slightly cooled pickling brine over them

6. 6

   Leave at room temperature for 2 hours to 1 day, then refrigerate; once chilled, it can be eaten right away